Lamb, Eggplant and Chickpea Tagine

Charmaine Lu -
  • 1kg leg of lamb, boned and cut into large chunks
  • 1 tsp each ground ginger and cumin
  • 6 tbsp olive oil
  • 1 sliced onion
  • 2 chopped carrots
  • 3 sage leaves
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 500ml lamb stock
  • 2 sliced zucchini
  • 1 chopped eggplant
  • 3 chopped potatoes
  • 400g tin of chickpeas, drained
  • Couscous, to serve
  • Rub the lamb chunks with the cumin and ginger, and season liberally with salt and pepper. Add to a casserole or tagine dish with 2 tbsp of oil and sear the meat all over, then set aside. Add another tbsp of oil to the pot and fry the carrots and onion for 5 mins to soften, then return the meat to the mixture and stir in the sage, peppercorns, cinnamon and stock. Cover and simmer for 45 mins.
  • Meanwhile, heat about 1.5 tbsp of oil in a saucepan and fry the zucchini until coloured and tender. Remove and set aside, then fry the eggplant pieces in the remaining oil until tender. Remove and set aside.
  • Add the potatoes to the pot with the lamb and simmer for 15 mins more. Stir in the eggplant and zucchini, add the chickpeas to the mix and cook for a final 15 mins without the lid to slightly thicken. Serve hot with chickpeas or some flatbreads, and enjoy.
2 hrs
6 serving